NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

4 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

1 cup fresh spinach

1 tbsp hemp seeds

2 tbsp nutritional yeast

1 tsp olive oil

1 tbsp tamari

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into half-inch cubes.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and firm on all sides.

• 3

  Add the broccoli florets and a splash of water to the skillet, then cover with a lid for 2 minutes to lightly steam the vegetables.

• 4

  Remove the lid and stir in the cooked lentils, shelled edamame, and tamari, tossing constantly until the mixture is heated through.

• 5

  Add the fresh spinach to the pan and cook for 1 minute until just wilted, then sprinkle in the nutritional yeast, garlic powder, sea salt, and black pepper.

• 6

  Transfer the mixture to a serving bowl, drizzle with fresh lemon juice, and garnish with hemp seeds for added texture.